Monday, December 21, 2009

Culinary Terminology - M

Mais: Corn.

Maître d': head waiter, dining room staff manager, or a compound butter with lemon juice and parsley: http://www.recipesource.com/side-dishes/sauces/06/rec0619.html

Mirepoix: coarse chopped onions, carrots and celery to flavor stocks, stews and other foods: http://www.ranchogordo.com/html/rg_cook_beans_primer.htm

Mise en place: literally means "to have been put in place". In the kitchen, this refers to having all your ingredients, equipment etc in order before you start cooking: http://en.wikipedia.org/wiki/Mise_en_place

Monter au beurre: finishing a sauce with butter, so as to achieve a rich flavor and velvety texture.

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